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Monday, January 07, 2013

Recipe for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Todays pick for A Month of Daily Phase One Recipes is these delicious Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. You might think of green beans as a summertime vegetable, but I first made these in January 2009, and since then this has become the most-pinned recipe from my blog on Pinterest. Apparently a lot of people like green beans! And these beans are so delicious, you won't even think about Phase One while you're eating them.)

Back in the days when most of my exposure to green beans meant the ones that came from a can, I wasn't too much of a green bean fan. Then Costco started carrying these lovely thin French beans, and I fell in love with green beans. They're expensive compared to most vegetables, so this is definitely something to make for a special dinner at my house, although the day I roasted the beans for this recipe I ate a big plate of green beans for lunch!

I do think that roasting vegetables is the greatest trick to add to your cooking repertoire, because nothing concentrates and sweetens the flavor of vegetables more than roasting. If you make these beans, promise that you won't crowd your beans on the pan, which I did because I was feeling stubborn and wanted to use the toaster oven. I ended up cooking these nearly 30 minutes, and at least 10 minutes of that time was the evaporate the moisture from the mushrooms, which wouldn't have been a problem if they'd been on a larger cookie sheet. If you spread them out better to roast, your beans will be a little crisper and greener than the ones in my photo (but my beans were still quite delicious and disappeared in no time!)

Cut mushrooms into slices that are about 1/2 inch thick. It's fairly important that mushrooms are the same thickness so they'll all cook the same. I removed the stems to use for something else, but in the end it didn't matter at all, and next time I'd just slice the mushrooms stem and all.

These are the beloved Costco beans that I love so much. They come in a two pound package. I cook about a pound at a time, and use my FoodSaver Vacuum Food Sealer to seal the bag and keep the rest fresh.

I put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.

And here is the evidence of how I crowded the beans and mushrooms way too much on the pan. Do Not Do This! Use a big cookie sheet and spread them around as much as possible, and you'll save some cooking time and get crisper and greener beans.

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Glad people like the sound of this. Barbara, I'm going to write about Utah food blogs on Friday, mentioning some who got left out of the article. She did do a good job though, so many blogs!

Nancy, I LOVE, LOVE, LOVE the FoodSaver. I keep meaning to write about it for Kalyn's Kitchen Picks, but the one I have is so old it doesn't look anything like they look now. Amazon has been having them on sale for a few weeks now, so maybe I should write about it!

I have been making a similar recipe for about 15 years. It even became a family favourite every Christmas back in the UK. In my recipe I use whole garlic cloves and thin onion slices in place of the mushrooms and no cheese at the end. Also I don't use a bag - just dribbled the oil & balsalmic on and then squoosh it around with my hands.

I am a big fan of roasting vegetables since I get home late and want to throw something together quickly. I've put together the same recipe for Broccoli rabe and asparagus - they're great alone or as a side dish. Totally satisfying!

Roasted green beans are so good, and you've created a great recipe here, Kalyn. Do you grow your own green beans during the summer? They are super easy to grow - even I can do it in my foggy, cool climate!

We LOVE green beans and eat them on a regular basis...HOWEVER< THIS RECIPE IS THE PITS !!! I had to throw the batch away. We ended up steaming the beans and mushrooms and finishing up in a fry pan for a few minutes...I agree raosting brings out the best in most veggies..esp cauliflower!!..

I made this recipe tonight and we loved it. We had it as a side with steak. I didn't use french beans, but it still was delicious, easy, and perfect. This will definitely be a "go-to" recipe for me. Would be great for holiday dinners, but I would double the recipe for that. For me, this recipe made about 3 large servings and probably would have made 5 smaller portions. Thank you for the recipe! Will be making these again soon!

Found this through Pinterest.....already have the veggies chopped and ready to go for Superbowl tomorrow. Going to add carrots and garlic as others suggested. Can't wait for the outcome....this is a combination of so many of my favorite things. THANK YOU!!

Mmm! Yum! I make a similar dish all the time but I use asparagus instead of green beans. Sprinkle with olive oil & sea salt. Sometimes I will add in zucchini, summer squash, and onions. Just depends on what I have on hand & what season it is!

Made this for dinner last night and it was great! I just started a site that reviews recipes found on Pinterest. This one is here: http://pineatreview.com/2012/02/12/roasted-green-beans-with-mushrooms-balsamic-and-parmesan/. Naturally, I was sure to give you credit and links throughout. Thanks for posting! --Denise

Ohhh, Kalyn, you've done it again. I have no doubt this recipe will be amazing. I'm looking forward to making this later in the week. I'll be due to go to Costco for more gas by then so I can run in & grab some of those beans (which I've never bought before, so thanks for the tip.) My family is going to LOVE this. Thanks so much for sharing! :)

I could not resist. The pictures of this dish made my mouth water!! I have 3 extremely picky eaters. I made them something and made this for my hubby and I. Unfortunately I forgot the balsamic at the grocery store!! :S So I just used olive oil and salt. SO good. And our picky eaters all said, "can we have some?" They all had 2 helpings!! We had home made chicken nuggets with and it was all SO good! Thank you for this recipe!!

No I don't think this will be anything close to the same with frozen green beans. The frozen beans are mostly cooked, and it's way the oven roasting brings out the natural sweetness of the beans that makes this recipe so good.

Hi Kalyn. I know you posted this a LONG time ago, but I came across this recipe on Pinterest and knew I had to try it with pork for tonight. It turned out YUMMY!!!! Great, easy recipe, and perfect for a high-protein side for my vegetarian daughter (no pork for her.) Thanks so much for sharing, and I'll be posting about it in the next few days.

I have been looking for more roasted veggie recipes. Now that I've lost over 40 pounds, I want to maintain it by finding as many healthy choices as I can...to keep my diet interesting. Thanks for publishing!

I think I am going to make this for Thanksgiving, but I'll need it to be finished cooking about an hour before we sit down to eat. Do you think I can scoop it into a crock pot and keep it on warm for that hour.

I'm not really sure how that would work. Part of what makes this good is that the beans are still slightly crisp, and I worry that they would get soggy in the crockpot when you keep them warm. Maybe try it in advance and see how it works?

I've spent most of my life hating (HATING!) green beans (chalk that up to being forced to eat canned green beans as a kid. yuck! Funny, my 3.5 yr old loves the canned ones, hates the fresh ones lol) Anyway, just recently I've discovered I like them if fresh and this recipe looks delicious! I LOVE mushrooms and can't wait to try it! Thanks. (I'll definitely be adding fresh garlic...one of my main staples) =-)

This looks delicious. Do you think I could get away with cooking at 350 degrees instead, but for a longer amount of time. I want to make this on Christmas, but the oven needs to be at 350 for all the other foods.

The first time I made this, I made it as a green bean casserole alternative on Thanksgiving. I modified it a little by using shredded parm instead of finely grated and I also added some French's fried onions (in the spirit of green bean casserole) at the last minute. It was a huge hit! I've made it several times since then as a side for dinner with chicken or pork chops and it is now specially requested by my husband :) Thanks!!!

Relaunching phase one, and in search of new recipes, I discovered your incredible blog and its many resources yesterday. BRAVO! Tried the roasted green beans and mushrooms to accompany the chicken with sundried pesto and cheese and it was a superb combination. Easy to prepare and thoroughly enjoyable. Delicious! Thanks.

I made this side dish for our big family Christmas dinner and everyone loved it. I even caught my brother-in-law getting seconds ~ he covered his plate with these green beans alone! He said that they were the best green beans he had ever had.

I used Trader Joe's frozen haricots verts--the bag says they are IQF immediately after picking, so doesn't sound like they are cooked at all. I thawed them first in a colander, then followed the recipe--worked well! I'm still not sure whether I love the balsamic vinegar, but it's growing on me....

I found this on Pinterest a few weeks back, but today I had extra ingredients so I finally got to try this! As I am a once-a-week meal prepper, I had some extra onion left over from another recipe and added it to this one. These were amazing with the roasted onion as well. Lots of fresh pepper, a little salt, and just a bit of fresh parmesan made this recipe a keeper.

Hi Kalyn,I made these green beans this weekend to take to another family and ended up eating half of them myself. So easy and so delicious. I love those skinny French beans from Costco but have trouble using them all so I vacuum-packed half of them. Thanks for the suggestion.

I knew I was going to roast green beans and mushrooms, so I did a search simply to find a temperature that would work for both...and found your site! I made this tonight (double amounts of each vegetable, each on its own roasting pan) and served it over barley, with crumbled goat cheese and an extra drizzle of good quality balsamic. Oh, I also included a couple of cloves of slivered garlic on each pan since that is a must with all of my roasted vegetables! End result: AWESOME.

Love this recipe! I use the frozen organic green beans from Costco when i don't have fresh, just rinse them under water in a colander and leave them to thaw as a previous comment recommended. Frozen green beans are usually blanched (dunked in boiling water) but not cooked. They do have better texture made from fresh, but I always have the frozen ones on hand and they are much cheaper.

I made these for dinner tonight and that made for only the second time in my life that I ate and enjoyed green beans (the first was when my mother-in-law made them, and she's an amazing cook). This will go in my regular rotation for recipes, thank you so much!!!

I used just frozen green beans, and made this a day ahead of time & put in the refrigerator-it turned out great! See my blog post about it in the link above :) Thanks for sharing-can't wait to check out more of your recipes!

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